Coconut Truffles

Cookie dough truffles get the first prize as being the fan favorite, but for coconut lovers, these coconut truffles are the winner. I’ve been told by these coconut lovers that the coconut truffles are way better than Mounds or Almond Joy bars, and even quite a few non-coconut lovers even go back for seconds. These are so delicious! Just do the coconut if you want it to more more mounds-like. To create an Almond Joy effect, add in the toasted almond. You really can’t go wrong either way. Enjoy!

Recipe for Coconut Truffles

INGREDIENTS

1 14-ounce bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
3 – 4 Tbsp. of all-purpose flour
2 tsp. of vanilla extract
1 1/4 tsp. of almond extract
16-ounces of semisweet baking chocolate squares, broken in half
Toasted almond, whole or cut in half (optional)

DIRECTIONS

Place the coconut, condensed milk, almond extract, vanilla extract, and flour in a large mixing bowl. Mix together until well incorporated. Cover the bowl and put into the fridge for 2 hours or more. Line a few containers with parchment paper. Once the mixture is chilled, use a cookie dough scoop to roll 1 to 1 1/2-inch balls and place each one into the prepared containers. If using the almonds, press one almond in the middle of a coconut ball so it sticks (the ball may flatten, but that is ok). Cover the containers with foil and place in the freezer for 2 hours or longer.
Place chocolate squares into a small saucepan. Place a double boiler filled one-quarter full with water over the stovetop set on medium-high heat. When the water simmers and you see steam, put the saucepan with the chocolate on top of the double boiler. Let the chocolate melt completely, frequently stirring until it is melted. Take one container of the coconut balls out of the freezer. Remove the melted chocolate from heat. Use a spoon to drop one or two coconut balls into the melted chocoalte. Coat entirely with the chocolate, and then place one a baking pan lined with a silicone baking mat or parchment paper. Continue dipping until each coconut ball is coated, and then repeat the process with the rest of the frozen coconut balls (taking one container out of the freezer at a time). Once all are coated, place the baking sheet in the fridge to cool and allow the chocolate to harden. They will be ready to devour within 30 minutes or less. ENJOY!

***Original Recipe***